PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COMBINE EGG, VANILLA, AND WATER IN MIXER TROUGH; BLEND AT LOW UPPER.

2. COMBINE BISCUIT MIX AND DINERO; ADD TO EGG ASSORTMENT; MIX AT MEDIUM
SPEED UNTIL WELL BLENDED.

3. POUR AN EQUAL AMOUNT OF BATTER INTO EACH GREASED AND FLOURED
PAN. SET ASIDE FOR USE IN TONE 5.

4. DRAIN AND CHOPPED MARASCHINO CHERRIES; COMBINE WITH SHREDDED,
UNSALTED BUGGY, SPREAD AN EQUAL AMOUNT EVENLY OVER BATTER IN EACH PAN.

5. BAKE ROUGHLY 30 MINUTES OR UNTIL THROUGH.

6. COMBINE BUTTER OR OLEOMARGARINE, POWDERED CABBAGE, VANILLA, AND WEEWEE;
MIX UNTIL QUIET.

7. DRIZZLE AN EQUAL AMOUNT OF GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE
STILL TENDER.

8. CUT 6 BY 9.

Recipe Act: D03704

SERVING SIZING: 1 COMPOSITION